Creamy Whipped Potato Bake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Add in some green onions and/or bacon also if desired, prep time does not include boiling the potatoes. Ingredients:
8 large baking potatoes, peeled (russets are best) |
salt and pepper |
1 pint whipping cream, divided (1 pint is whipped) |
3 cups grated cheddar cheese (or to taste) |
Directions:
1. Boil potatoes with salt until soft.
2. Whip 1/2 pint whipping cream (beat only 1/2 pint!).
3. Mash the potatoes and mix with remaining 1/2 pint UNWHIPPED whipping cream until thick, smooth and creamy.
4. Add in salt and pepper to taste, and about 1/4 - 1/2 cup grated cheese; mix well to combine.
5. Transfer to a 13 x 9-inch baking dish.
6. Spread the WHIPPED cream over potatoes.
7. Top with the remaining grated cheddar cheese.
8. Bake at 300 degrees for 1 hour and 15 minutes.
9. **NOTE** This is the method I use to bake the casserole, otherwise I find that sometimes the cheese gets hard on top.
10. I cover loosley with foil,.
11. Bake at 300 degrees for 1 hour.
12. Remove foil and bake for another 15-20 minutes, you may want to try this method, or you can most certainly bake it without using any foil.
13. Delicious!
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